Penanganan pasca panen

produk hortikultura
Disampaikan oleh:

Dr. Awang Maharijaya

Departemen Agronomi dan Hortikultura
Fakultas Pertanian
Institut Pertanian Bogor

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 Pentingnya penanganan pascapanen

§  Produksi ⇔ kebutuhan pangan (musiman atau tidak)

•  Penyimpanan hasil yang gampang rusak
ü buah-buahan} segar ⇒ mengalami kemunduran
ü sayuran} karena respirasi dan kehilangan air
ü tanpa mengubah bentuk, dalam jangka pendek ⇒ dengan mengatur suhu,
kelembaban, tingkat O2 dan CO2
§  Processing Pangan
•  pengawetan jangka panjang : membuat bahan tidak ditumbuhi
mikroorganisme
•  mempermudah persiapan hidangan

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 Ciri Produk Hortikultura:

a.  Segar, masih hidup tinggi potensi cemaran biologis

b.  Fancy, penggunaan input tinggi, potensi cemaran kimia
c.  Voluminous (meruah) dan perishable (mudah rusak), perlu banyak
penanganan, potensi penaganan hygiene tinggi

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 Sifat produk segar

•  Sel hidup
•  Bernafas
•  Keluarkan panas
•  Hilang air
•  Sakit
•  mati

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 Karakteristik produk hortikultura

•  Terdiri dari jaringan hidup setelah panen

•  Keragaman struktur, morfologi, komposisi dan fisiologi
•  Berubah secara konstan (respirasi, transpirasi), sensitif terhadap serangan
serangga dan patogen
•  Perubahan ini tidak dapat dihindari, tetapi dapat diperlambat
•  Perubahan ini biasanya tidak diinginkan, mis. Penuaan
•  menyebabkan penurunan kualitas setelah panen

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25/09/20 Harvest and Postharvest Handling 5
 Produksi, konsumsi, dan ekspor cabai di Indonesia Tahun 2013-2017
10,000,000
1,000,000
100,000
10,000
1,000
100
10
1
2013 2014 2015 2016 2017
Produksi (Ton) 1,012,879 1,074,602 1,045,182 1,045,587 1,206,266
Konsumsi (Ton) 403,483 422,073 476,870 482,925 488,872
Ekspor (Ton) 570 250 536 371 265
Surplus/defisit (ton) 212,309 274,352 244,646 245,216 406,001

Produksi (Ton) Konsumsi (Ton) Ekspor (Ton) Surplus/defisit (ton)

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Pola Supply Demmand

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 Pentingnya penanganan pascapanen

§  Produksi ⇔ kebutuhan pangan (musiman atau tidak)

•  Penyimpanan hasil yang gampang rusak
ü buah-buahan} segar ⇒ mengalami kemunduran
ü sayuran} karena respirasi dan kehilangan air
ü tanpa mengubah bentuk, dalam jangka pendek ⇒ dengan mengatur suhu,
kelembaban, tingkat O2 dan CO2
§  Processing Pangan
•  pengawetan jangka panjang : membuat bahan tidak ditumbuhi
mikroorganisme
•  mempermudah persiapan hidangan

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 Peluang dan tantangan export di era pandemi
GAP/GHP dijadikan alat Hambatan Perdagangan berdasarkan NTM (Non Tarif
Measures)
1.  Bea Masuk tidak boleh jadi hambatan perdagangan
2.  Standard dan Procedure
I.  Technical Barrier to Trade (TBT)
a.  Peraturan Kemasan,
b.  Persyaratan Penandan dan Pelabelan,
c.  Prosedur Pengujian dan Kalibrasi,
d.  Prosedur Sertifikasi,
e.  Prosedur inspeksi
f.  Persyaratan lainnya untuk pasar tertentu
II.  Sanitary and Phyto Sanitary (SPS)
3.  Custom Procedure (Pembatasan pintu masuk)
Pemberlakuan CAFTA pada tahun 2015
Hambatan teknis melalui ASEAN-GAP
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 Era pandemi; import terhambat, peluang ekspor

•  Tantangan yang paling dominan adalah kemampuan untuk

memberikan jaminan aman kepada konsumen bahwa produk bermutu
dan aman dengan harga terjangkau
•  Keinginan konsumen terhadap praktik bisnis yang jujur dan dapat
dipercaya dinyatakan dengan adanya traceability (keterlacakan,
keterunutan) produk pertanian yang mereka beli

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Bahan Kimia Wadah/Alat Hygine

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 Daya saing (7K)

v  Kuantitas
v  Kualitas
v  Keamanan
v  Kontinyuitas pasokan
v  Ketepatan delivery
v  Harga kompetitif
v  Keterunutan

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 Horticulture and Quality
•  Quality:
–  Combination of product characteristics that determine product values in
relation to how the products are used
–  Quality also include services (proper labelling that describes the content, speed and
timely delivery)
–  Quality including all things that can satisfy customers.
–  Quality of horticultural produces are determined by activities before
harvest, harvest and post harvest.

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 Quality Criteria
•  Visual: size(dimension, weight , volume), shape (ratio of
dimension, uniformity, surface quality), colour (uniformity,
intensity, glossiness), general appearances (without defects,
smoothness).
•  Texture and taste: hardness, softness, crispiness, freshness,
density of the fruit juice
•  Flavor (taste, aroma and citarasa): sweetness, acidity, intensity of
bitterness, spicyness, sepat/bitter, intensity and aroma quality, off-
flavors.
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Visual/appearances are the first impression for the customers which will determine whether or
not they will purchase the products
Green fruits (e.g. green orange, green mangoes) are less attractive than bright colored fruits

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 Quality Criteria
•  Nutrition (Functional criteria): content of sugar/carbohydrates,
vitanmines, mineral, anti oxidants (caroten, iso flavones), fibers,
others.
•  Safety: free of contaminants (pathogenic microbes, chemicals,
pesticides, other contaminants)
•  Ease of handling : simple, ease of presentation, waste disposal, the
amount of wastes /unused parts of the products

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 Meningkatkan Hasil dan
Produksi Lapang yang Efisien Mutu

Panen dengan Baik dan Menetapkan Mutu

Benar

Penanganan Pascapanen Mempertahankan Mutu

PASAR
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 Faktor sumber cemaran

Pelaksana lapang (sertifikat, pedoman, hygene, APD, P3K)

Pengunjung (Aturan, APD, P3K)

Binatang Pengerat dan serangga (pengendalian, perangkap)

Alur potensi terjadinya cemaran pada pangan segar yang dapat

membuat pangan tidak aman Inspiring Innovation with Integrity
 Meningkatkan Hasil dan Mutu

Ditentukan oleh:
1.  Kesesuaian lingkungan budidaya (agro-klimat)
2.  Pemilihan varietas yang tepat.
3.  Pengolahan Tanah
4.  Pemupukan (pemupukan Ca)
5.  Pengairan
6.  Perlindungan Tanaman
7.  Perlakuan Pra Panen

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 Panen

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 Panen

•  Bisa jadi komponen produksi tanaman paling mahal

•  Mempengaruhi kualitas kualitas produk akhir
•  Harus dilakukan pada waktu yang tepat (kapan, pada tahap
perkembangan apa)
•  Bagian mana yang akan dipanen

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 Physiological vs Horticultural Maturity
• Physiological maturity: the products will continue living after
harvesting (matured fruits )
• Horticultural Maturity: the stage of development of the crop
(or parts of the crop) have reached a certain criteria for a
particular use

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 Physiological vs Horticultural Maturity

Toge

Spinach Asparagus
Kangkung cucumber
Jagung semi Long bean
Capri
Sweet corn
Onion
Potato
Carrot
Banana Appll
Orange Melon
Melon Pear
Pear Banana
Pineapple Tomato
Tomato
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 Maturity and maturity index
• Things to consider:
• Maturity index = harvesting index
• Taste and nutrition quality
• Uses of the products (fresh vs processed)
• Storage duration
• Marketing facility
• Productivity

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Harvest for long destination Tomato – Stages of development

Green Breaker Turning Pink Light Red Red

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 Maturity and Storage Duration
• Quality is maximum when harvested at maturity or slightly after
maturing; however storage duration is the longest when the
products were harvested early or before reaching maturity.

Before maturity/unripened: Too mature:

•  Never ripened •  high proportion of rotten products
•  Shrinkage • Good aroma and taste
• Aroma not developed •  too soft
• Long storage duration •  highly perishable
• Unhappy customers •  Short storage duration
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 Isu pascapanen di Indonesia

•  Banyak produk bersifat musiman dan serentak

•  Penerapan teknologi pascapanen masih rendah, menyebabkan
tingginya susut/kehilangan pasca panen (>20%)
•  Kepeduliaan (awareness) terhadap teknologi masih rendah pada
seluruh stakeholders

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Jepang Thailand Kr Jati
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 Characteristics of Horticultural Produces

•  Consists of live tissues after harvests

•  Diversity in structure, morphology, composition and physiology
•  Constantly changing (respiration, transpiration), sensitive to insect
and pathogen attacks
•  These changes are unavoidable, but could be slowed down
•  These changes are usually undesirable, e.g. senescence

•  è results in quality degradation after harvests

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 Penanganan pasca panen produk hortikultura

•  Kematangan: produk dipanen pada tingkat kematangan yang tepat

sesuai target pasar
•  Pengurangan luka: kontak fisik terhadap produk seperlunya
•  Perlindungan produk: hindari dari sinar matahari langsung, bawa
dengan hati-hati
•  Kebersihan dan kesehatan: pengemasan secara praktis dan higienis,
kebersihan dan kesehatan pekerja
•  Kemas hati-hati: pembersihan, sortasi, pemutuan dan pengemasan
produk secara hati-hati untuk memperoleh keseragaman tanpa
merusak

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 Penanganan pasca panen produk hortikultura

•  Palet: Susun kemasan dalam palet standar secara tepat

•  Pendinginan: pendinginan produk segera setelah panen. Suhu
penyimpanan harus tepat
•  Pengetahuan produk: mengetahui harapan pasar (ukuran,
kematangan, dll) dan persyaratan penanganan produk (suhu, RH, umur
simpan, dll) agar tepat sasaran
•  Koordinasi: selalu berkoordinasi dalam penanganan pasca panen agar
cepat dan efisien
•  Pelatihan: melatih dan memberikan perhatian khusus pada tahap
penanganan pasca panen yang kritis pada seluruh SDM yang terlibat

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 SOP (Pasca Panen)

Panen

Pengumpulan Penerimaan Sortasi, pembersihan,

Pengemasan Pengkelasan

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Procedure of post harvest handling and marketing

• Grading
• Discard unmarketable products
• Consolidation:
•  cultivar,
•  Size (length of peduncle, tree diameter, weight, fruit diameter)
•  Visual appearances (color, free from defects),
•  Quality (fat content, firmness, sugar/acid ratio, specific weight,
etc.

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• Trimming: cleaning, trimming
• Wax coating
• Chemical treatment
• Curing:
•  Exposing the produces to a certain temperature and environmental
condition
•  Potato, sweet potato, onion, shallot, garlic
• Packaging
•  protection, simplicity, attraction and added values
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 Postharvest Handling
Temperature management
•  most effective way to prolong post harvest life
•  several cooling methods available
•  cool storage

Relative humidity management

•  RH affects water losses, pathogenic and physiological damage, the speed/
uniformity of maturing process
•  Fruits: 85-95 %; Vegetable 90-98 %
•  Control: humidifiers; regulation of air movement and ventilation, water vapor
blocking, regulate the humidity of storage floor, addition of ice; hydration of the
products by sprinkling water

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 SUPPLEMENTARY TO TEMPERATURE AND RH MANAGEMENT
Treatment:
1.  Curing 6. Fungicide application
2.  Cleaning 7. Inhibition of shoot growth
3.  Sortation 8. Chemical treatment
4.  coating 9. Fumigation
5.  Heat treatment 10. Ethylene treatment etilen

ENVIRONMENTAL MANIPULATION :
1.  Packaging
2.  Control of air movement /circulation
3.  ventilation
4.  Ethylene removal
5.  Modified atmosphere
6.  Sanitation Inspiring Innovation with Integrity
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 Pengemasan dan pelabelan

•  Fungsi kemasan
•  Perlindungan terhadap mutu, kerusakan fisik dan mekanis selama penyimpnan,
bongkar muat dan distribusi
•  Kemudahan penanganan
•  Kelancaran masuknya udara pendingin & keluarnya hasil pernafasan
•  Menaikkan estetika produk
•  Memudahkan pemasaran
•  Fungsi pelabelan:
•  Identifikasi dan informasi produk
•  Promosi dan merek produsen
•  Catatan inventori dan riwayat produk
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 Transportasi
•  Alat transportasi dan alat bantu selalu diperiksa kebersihan dan
keamanannya
•  Tidak boleh berbau menyengat, tercemar sisa bahan organik/kimia
•  Pembersihan & pencucian berkala dan dilakukan pencatatan
•  Bongkar muat dilakukan secara hati-hati
•  Sistem transportasi berpendingin (suhu dimonitoring & dicatat untuk
memastikan kondisi sesuai dan stabil)
•  Sistem transportasi tanpa pendingin (ventilasi cukup, aerasi lancar,
susunan produk tidak rapat)
•  Pengaturan barang harus memudahkan dalam pemeriksaan

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TERIMA KASIH

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